Question 1

Match between columns
                        Premises: pH

Accepted Answer

The Answer of the amount of an nonnutritive sweetener that is...

Question 2

Does high-fructose corn syrup contribute to obesity more than other types of sugar? Explain your answer.

Accepted Answer

Over the past several decades, as obesit

Question 3

Match between columns
                        Premises: glucagon

Accepted Answer

The Answer of a measure of the extent to which is...

Question 4

Chemically, lactose is a:

Accepted Answer

A) monosaccharide . 
B) disaccharide. 
C) dextrose. 
D) polysaccharide. 
E) starch. 
A) monosaccharide . 
B) disaccharide. 
C) dextrose. 
D) polysaccharide. 
E) starch.

Question 5

Match between columns
                        Premises: insoluble fibers

Accepted Answer

The Answer of the more common type of diabetes in is...

Question 6

Which compound is a disaccharide? ​

Accepted Answer

A) glucose 
B) fructose ​ 
C) lactose 
D) galactose 
E) glycogen 
A) glucose 
B) fructose ​ 
C) lactose 
D) galactose 
E) glycogen

Question 7

Match between columns
                        Premises: soluble fibers

Accepted Answer

The Answer of a hormone secreted by the pancreas in is...

Question 8

The artificial sweetener sucralose is made from:

Accepted Answer

A) sucrose . 
B) amino acids. 
C) aspartame. 
D) maltose. 
E) galactose. 
A) sucrose . 
B) amino acids. 
C) aspartame. 
D) maltose. 
E) galactose.

Question 9

Three monosaccharides important in nutrition are:

Accepted Answer

A) glucose, lactose, and fructose. 
B) fructose, glucose, and sucrose. 
C) maltose, fructose, and lactose. 
D) galactose, sucrose, and lactose. 
E) fructose, glucose, and galactose. 
A) glucose, lactose, and fructose. 
B) fructose, glucose, and sucrose. 
C) maltose, fructose, and lactose. 
D) galactose, sucrose, and lactose. 
E) fructose, glucose, and galactose.

Question 10

Fibers that escape digestion and absorption in the small intestine are known as:

Accepted Answer

A) resistant starches. 
B) mono saccharides. 
C) soluble fibers. 
D) disaccharides. 
E) viscous gels . 
A) resistant starches. 
B) mono saccharides. 
C) soluble fibers. 
D) disaccharides. 
E) viscous gels .

Question 11

Match between columns
                        Premises: nutritive sweeteners

Accepted Answer

The Answer of the amount of an nonnutritive sweetener that is...

Question 12

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day. ​

Accepted Answer

A) 10-15 
B) 15-20 ​ 
C) 25-35 
D) 45-50 
E) 55-60 ​ 
A) 10-15 
B) 15-20 ​ 
C) 25-35 
D) 45-50 
E) 55-60 ​

Question 13

Describe how fiber-rich foods help with weight control.

Accepted Answer

Fiber-rich foods tend to be low in fat a

Question 14

Which of the following is the equivalent of 1 teaspoon of white sugar? ​

Accepted Answer

A) 1 tablespoon of ketchup 
B) 1 tablespoon of jelly 
C) 2 oz. of a carbonated soft drink 
D) 3 teaspoons of honey 
E) 1 teaspoon of milk 
A) 1 tablespoon of ketchup 
B) 1 tablespoon of jelly 
C) 2 oz. of a carbonated soft drink 
D) 3 teaspoons of honey 
E) 1 teaspoon of milk

Question 15

A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person's sugar intake is within the guidelines. ​

Accepted Answer

A) True 
 B)False

Question 16

The most familiar source of sucrose is:

Accepted Answer

A) bread. 
B) table sugar. 
C) fiber. 
D) meat. 
E) honey. 
A) bread. 
B) table sugar. 
C) fiber. 
D) meat. 
E) honey.

Question 17

Which item would you recommend to someone interested in lowering his or her blood cholesterol level? ​

Accepted Answer

A) white bread 
B) oatmeal 
C) corn flakes 
D) pork 
E) coffee 
A) white bread 
B) oatmeal 
C) corn flakes 
D) pork 
E) coffee

Question 18

Cellulose, pectin, hemicellulose, and gums are all considered:

Accepted Answer

A) artificial sweeteners. 
B) sugar alcohols. 
C) dietary fibers. 
D) simple carbohydrates. 
E) resistant starches. 
A) artificial sweeteners. 
B) sugar alcohols. 
C) dietary fibers. 
D) simple carbohydrates. 
E) resistant starches.

Question 19

The main function of carbohydrates in the body is to:

Accepted Answer

A) furnish the body with energy. 
B) provide material for synthesizing cell walls. 
C) synthesize fat. 
D) insulate the body to prevent heat loss. 
E) build mitochondria. 
A) furnish the body with energy. 
B) provide material for synthesizing cell walls. 
C) synthesize fat. 
D) insulate the body to prevent heat loss. 
E) build mitochondria.

Question 20

The hormone that moves glucose from the blood into the cells is:

Accepted Answer

A) glucagon. 
B) insulin. 
C) testosterone. 
D) sucrose . 
E) glycogen. 
A) glucagon. 
B) insulin. 
C) testosterone. 
D) sucrose . 
E) glycogen.

Does high-fructose corn syrup contribute to obesity more than other types of sugar? Explain your answer.

Chemically, lactose is a:

Which compound is a disaccharide?

The artificial sweetener sucralose is made from:

Three monosaccharides important in nutrition are:

Fibers that escape digestion and absorption in the small intestine are known as:

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.

Describe how fiber-rich foods help with weight control.

Which of the following is the equivalent of 1 teaspoon of white sugar?

A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person's sugar intake is within the guidelines.

The most familiar source of sucrose is:

Which item would you recommend to someone interested in lowering his or her blood cholesterol level?

Cellulose, pectin, hemicellulose, and gums are all considered:

The main function of carbohydrates in the body is to:

The hormone that moves glucose from the blood into the cells is:

Overview of Nutrition and Health

Carbohydrates

Protein

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Illness and Nutrition Care

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

Filters

Exam 3: Lipids

Does high-fructose corn syrup contribute to obesity more than other types of sugar? Explain your answer.

Chemically, lactose is a:

Which compound is a disaccharide? ​

The artificial sweetener sucralose is made from:

Three monosaccharides important in nutrition are:

Fibers that escape digestion and absorption in the small intestine are known as:

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day. ​

Describe how fiber-rich foods help with weight control.

Which of the following is the equivalent of 1 teaspoon of white sugar? ​

A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person's sugar intake is within the guidelines. ​

The most familiar source of sucrose is:

Which item would you recommend to someone interested in lowering his or her blood cholesterol level? ​

Cellulose, pectin, hemicellulose, and gums are all considered:

The main function of carbohydrates in the body is to:

The hormone that moves glucose from the blood into the cells is:

Overview of Nutrition and Health

Carbohydrates

Protein

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Illness and Nutrition Care

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

Filters

Which compound is a disaccharide?

The Dietary Reference Intake for dietary fiber is approximately _____ grams per day.

Which of the following is the equivalent of 1 teaspoon of white sugar?

A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person's sugar intake is within the guidelines.

Which item would you recommend to someone interested in lowering his or her blood cholesterol level?